Zucchini Ribbon Lasagna Rolls

Name: Zucchini Ribbon Lasagna Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large zucchinis, sliced into thin ribbons; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup marinara sauce; 1/4 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 tsp dried oregano; Salt and pepper, to taste; Fresh basil, for garnish

Highlighted under: Comfort Food

I absolutely love making Zucchini Ribbon Lasagna Rolls, especially during the warmer months when fresh zucchini is in abundance. This recipe is a delightful twist on traditional lasagna, incorporating thin ribbons of zucchini instead of the usual pasta. Not only does it provide a lighter option, but it also adds a beautiful color and unique flavor to the dish. The combination of ricotta, mozzarella, and marinara creates a rich filling, while the zucchini keeps everything fresh and vibrant. I can't wait to share this with you!

Created by

Keira Dalton

Last updated on 2026-01-10T01:18:00.934Z

When I first attempted making Zucchini Ribbon Lasagna Rolls, I was amazed by how flavorful and satisfying they turned out. I used a mandoline to slice the zucchini into thin ribbons, which not only made assembly easy but also allowed the flavors of the filling to shine through. Each bite is packed with a creamy texture and a hint of freshness that complements the savory marinara perfectly.

One tip I discovered is to lightly salt the zucchini ribbons before assembling the rolls. This technique helps draw out excess moisture, ensuring that the final dish isn't watery. Trust me; it makes a significant difference in the finished lasagna rolls!

        Why You'll Love This Recipe
        A healthy alternative that doesn't sacrifice flavor
Easy to customize with your favorite fillings
A great way to use up summer garden zucchini

      

Mastering Zucchini Ribbons

When slicing the zucchinis into ribbons, a mandoline is your best friend. Aim for ribbons that are about 1/8 inch thick to ensure they roll easily and cook evenly. If you find the zucchini is too watery, salting them not only helps draw out excess moisture but also improves the overall flavor. Make sure to gently pat them dry before assembly to avoid a soggy lasagna.

Another key technique is fully rolling your zucchini ribbons tightly without tearing. Start at one end of the ribbon with a spoonful of the filling, and gently roll it while tucking in the edges to prevent the filling from spilling out. This will help maintain the shape and ensure an even cook when baking.

Filling Variations

The ricotta filling is a blank canvas. Feel free to add ingredients that suit your palate, such as spinach for an extra dose of greens or sun-dried tomatoes for a tangy kick. Alternatively, if you're looking for a dairy-free option, swap the ricotta for cashew cream or a tofu blend, adjusting seasoning for flavor balance.

Using different cheeses can dramatically change the flavor profile as well. Try swapping half of the mozzarella with shredded provolone for a more robust flavor, or add crumbled feta for a Mediterranean twist. Just make sure to maintain the overall volume so your rolls hold together during baking.

Ingredients

Gather the following ingredients to make your Zucchini Ribbon Lasagna Rolls:

Ingredients

2 large zucchinis, sliced into thin ribbons
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup marinara sauce
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper, to taste
Fresh basil, for garnish

With these ingredients on hand, you're ready to create a delicious meal that everyone will love.

Instructions

Here’s how to prepare the Zucchini Ribbon Lasagna Rolls:

Prepare Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchinis into thin ribbons using a mandoline or vegetable peeler. Lightly salt the zucchini ribbons and let them sit for about 10 minutes to drain excess moisture.

Make the Filling

In a mixing bowl, combine ricotta, half of the mozzarella cheese, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.

Assemble the Rolls

Spread a layer of marinara sauce on the bottom of a baking dish. Take a zucchini ribbon, place a spoonful of the cheese mixture at one end, and roll it up. Place the rolled zucchini seam-side down in the baking dish.

Repeat until all ribbons are used.

Add Sauce and Cheese

Pour the remaining marinara sauce over the assembled rolls. Sprinkle the remaining mozzarella cheese on top.

Bake

Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Serve

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Your Zucchini Ribbon Lasagna Rolls are now ready to be enjoyed!

Pro Tips

Experiment with different cheese types or add sautéed vegetables for extra flavor.

Storing and Reheating

If you have leftover Zucchini Ribbon Lasagna Rolls, they can be stored in an airtight container in the fridge for up to four days. When reheating, place them back in the oven at 350°F (175°C) covered with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. You can also microwave them, but keep in mind the texture may soften more than baking brings.

For long-term storage, consider freezing the assembled rolls before baking. Lay them in a single layer in a freezer-safe dish, cover tightly, and they can last up to three months. When ready to bake, you can cook from frozen; just increase the baking time to about 30-40 minutes, covered, or until the cheese is bubbly and golden.

Troubleshooting Tips

If your lasagna rolls are falling apart during baking, ensure your ribbons aren't too thick or watery, as this can cause structural issues. Also, make sure to pack the filling tightly and use enough sauce to help bind them. If they feel too loose, you can also add an extra egg to the ricotta mixture for added binding strength.

Another common issue is burnt cheese on top before the rolls have heated through. To prevent this, loosely cover your baking dish with foil for the first portion of baking to allow the filling to cook while the cheese safely melts below. Remove the foil for the last 5-10 minutes to achieve that desirable golden-top finish.

Questions About Recipes

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls and store them in the fridge for up to 24 hours before baking.

→ Can I freeze the lasagna rolls?

Absolutely! You can freeze them before or after baking. Just ensure they're stored in an airtight container.

→ What can I use instead of ricotta cheese?

Cottage cheese or a vegan cheese substitute can work well as alternatives.

→ How can I make this recipe gluten-free?

This recipe is naturally gluten-free, especially since the main component is zucchini.